Trio Chicken Chasseur
Yield
4 servingsPrep
15 minCook
35 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
olive oil
|
|
| 4 | each |
chicken breasts
whole |
|
| 3 | cloves |
garlic
minced |
|
| 1 | tablespoon |
tarragon leaves
dried |
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | cup |
chicken broth
|
|
| 1 | cup |
beef stock
|
|
| 1 | cup |
white wine
dry |
*
|
| 4 | tablespoons |
cornstarch
mixed with 1/2 cup water |
|
| 1 | cup |
tomatoes
diced, fresh |
|
| 2 | cups |
mushrooms
sliced, fresh |
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
olive oil
|
|
| 4 | each |
chicken breasts
whole |
|
| 3 | cloves |
garlic
minced |
|
| 15 | ml |
tarragon leaves
dried |
|
| 1 | x |
black pepper
to taste |
*
|
| 237 | ml |
chicken broth
|
|
| 237 | ml |
beef stock
|
|
| 237 | ml |
white wine
dry |
*
|
| 6E+1 | ml |
cornstarch
mixed with 1/2 cup water |
|
| 237 | ml |
tomatoes
diced, fresh |
|
| 473 | ml |
mushrooms
sliced, fresh |
|
| 1 | x |
salt
to taste |
*
|
Directions
Split, bone, and skin chicken breasts, yielding 8 pieces of about 6 oz each, or use 8 already boned and skinned breasts.
Pat chicken dry.
Heat oil in non-stick skillet. Brown breasts on both sides, 1 to 2 minutes per side.
Transfer to Dutch oven, layering pieces if desired.
Add garlic, tarragon, pepper, broths and wine.
Cover, bring to a low boil, then boil for 7 minutes or until chicken breasts are cooked through.
When done, remove chicken from liquid and cover to keep warm.
Strain broth.
Return broth to a boil, then slowly add cornstarch/water mixture until sauce thickens enough to coat the back of a spoon.
Remove from heat and adjust seasonings if necessary.
Add tomatoes and mushrooms and let set for 3 minutes.
Set 2 chicken breast halves on each serving plate and top with sauce.
